Tikka sauce:
1 cup plain greek yogurt
1 tablespoon lemon juice, from 1 lemon
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 boneless skinless chicken breasts, cut into bite-size pieces
Masala Sauce:
1 tablespoon grass-fed butter
2 cloves garlic, minced
2 teaspoon ground cumin
2 teaspoons paprika
1 teaspoon curry powder
1 (8 ounce) can tomato sauce
1 cup full fat coconut milk
1/4 cup chopped fresh cilantro
Directions:
In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for at least 1 hour.
In a large heavy skillet over medium heat melt butter. Sauté garlic for 1 minute. Stir in cumin, paprika, salt, and curry powder. Stir in tomato sauce and coconut milk. Simmer on low heat until sauce thickens, about 20 minutes.
Place marinated chicken in a large crock pot and pour skillet mix over the top. Allow to bake on high for 4 to 6 hours.
Place on top of Paleo Naan and top with fresh cilantro.
Enjoy!
Fit Chic